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Restaurant offering some dried fruits of the back season
She has a great deal of interest in this beautiful building, but it is not just for the architecture that she likes. What the leader proposes is more attractive to us. Of course, there is Chateaubriand, which is said to be one of the best in the region. But that's not what we were looking for in our passage. We wanted to find out more about the chef's cuisine as a whole. And we were not disappointed. Between «Autumn flavours», «Clin of the land» and «Between land and sea», we opted for this last menu. The program, shredded chicken beans on a salad bouquet of our fields (precision, they own their own vegetable garden), a few dried fruits from the back season, and then trout net from our rivers to Quinces, pan of Alsace cabbage and apples before the arrival of the fine tatelette to our orchards, vanilla ice.
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